Warning: This recipe is ONLY FOR REALLY BITTER-NOT-SWEET CACAO LOVERS...but you can always sub out the cacao mass chips to make it more tame and sugary if you need! This is a Gluten-free, Vegan, Dairy-free version for the most particularly sensitive palates.
2/3 cup coconut oil (I used the Nutiva brand with butter flavor)
3/4 cup golden Lakanto sweetener (Monkfruit, so does no glycemic impact)
3/4 cup coconut palm sugar (only 35 on the glycemic index)
2 Tablespoons of maca powder (between the cacao and maca, expect energy!)
1/4 cup of mylk of choice… or if you cannot, you can just use water
2 1/3 cup gluten-free baking mix you like!
1 teaspoon Himalayan pink salt
1 1/2 teaspoon baking soda and 1/2 teaspoon baking powder
1 teaspoon guar gum
1 heaping Tablespoon of vanilla paste of your choosing
12 ounces of chocolate chips (I used 10 oz of Pascha brand which is 100% cacao mass and 2 oz of Enjoy Life brand to balance out the bitter with hint of sweet.)
Sprinkle of cinnamon mixed in or dash on top before baking for 10 minutes
WHAT TO DO:
1- soften the coconut oil and then add vanilla paste and sweeteners in. Mix very well
2- add oil and continue mixing, adding the water or mylk until well combined
3-after mixing dry ingredients in other bowl, slowly incorporate into the wet mix
4-add your chocolate chips
5-make into cookie dough balls and flatten them a bit with a spatula for the classic cookie shape OR make into a log and slice up to freeze for future munch-ease!
NOTE: If you need it more like a classic cookie sweetness, increase the coconut sweetener to your taste.
ALSO…these were baked too long 12 minutes—because I forgot in the midst of other cooking to-dos… SO DO NOT BAKE MORE THAN 10 MINUTES. Less would have been much kinder to these darlings. They don’t hold together well until cooled, but you can always add your favorite nice-cream atop and eat them while piping hot!